Wednesday, June 21, 2017

Moist Turkey Meatloaf

In our continued effort to eat a little better and keep it "clean", I decided to make Turkey Meatloaf.  In my previous attempts it has turned out fairly flavorless and dry.  I spotted a recipe that added a bunch of mushrooms in an attempt to keep it moist and I must say it worked very well.   This Meatloaf is both moist and tasty.


5 to 8 ounces mushrooms, trimmed and very finely chopped
1/2 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 tablespoons A1 Sauce
1 tablespoon onion powder
3 tablespoons dried onion
1 large egg, lightly beaten
1 1/4 pound ground turkey
1 large rib celery chopped finely
Bread Crumbs approximately 1/2 cup or as much needed to tighten it a bit


1/4 cup BBQ Sauce
1.4 cup Catsup
French's Jalapeno's


Place the mushrooms, onions, garlic and celery in a pan with 1 teaspoon of oil and saute until they soften, about 5 minutes.  Set aside to cool.

Mix the turkey, the mushroom/onion/celery mixture, the beaten egg, salt, pepper, onion powder and dried onion, and the the A1 and Worcestershire Sauce.  Add as much bread crumb as needed to make it a cohesive mass.

Mound it on a sheet pan and place in a 350 degree oven, bake for 40 minutes

Remove and add the topping and dried French's Jalapeno's, place back in oven for 15 minutes till internal temp is 165 to 170.  Let cool for a bit and slice.

No comments:

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...